Description
This comforting Ground Beef Pot Pie with Biscuits combines a savory beef and vegetable filling with a flaky, cheesy biscuit topping. Perfect for a hearty family meal, this recipe features tender ground beef simmered with carrots, potatoes, and peas in a rich, flavorful sauce, all baked under a golden biscuit crust sprinkled with cheddar cheese.
Ingredients
Filling
- 1 tablespoon extra virgin olive oil
- 1 ½ pounds lean ground beef (85/15)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, peeled and diced
- 1 cup potatoes, peeled and diced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (or soy sauce)
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons all-purpose flour
- 2 cups low sodium beef broth
- 1 cup frozen peas
Biscuit Topping
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 6 tablespoons salted butter, cold
- ¾ cup buttermilk
- ½ cup shredded cheddar cheese
Instructions
- Make the Filling: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add 1 ½ pounds of lean ground beef and cook until browned, draining excess fat if necessary. Stir in 1 diced small yellow onion and 2 minced garlic cloves, cooking for 2 minutes until fragrant. Add 1 cup each of peeled and diced carrots and potatoes, cooking for 3 more minutes to develop natural caramelization. Mix in 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon sea salt, and ½ teaspoon black pepper. Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir to coat evenly. Slowly pour in 2 cups low sodium beef broth while stirring, then let simmer for about 5 minutes until the filling thickens. Stir in 1 cup frozen peas and remove from heat.
- Prepare the Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9 x 13-inch baking dish and set it aside.
- Assemble the Filling: Transfer the cooked beef and vegetable filling into the prepared baking dish, spreading it evenly.
- Make the Biscuit Topping: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon baking soda. Using a pastry cutter or clean fingers, cut 6 tablespoons of cold salted butter into the flour mixture until it resembles coarse crumbs or flakes. Alternatively, grate the butter and stir to combine. Pour in ¾ cup buttermilk and stir gently until just combined, avoiding overmixing. Pat the biscuit dough into a ball and roll it out to your desired thickness on a floured surface. Using a floured cutter, cut 6 to 8 biscuits depending on size.
- Top the Filling: Place the biscuit pieces over the beef filling in the baking dish, leaving small gaps between them to allow steam to escape. Sprinkle ½ cup shredded cheddar cheese evenly over the biscuits.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
- Cool and Serve: Let the pot pie rest and cool for 5 to 10 minutes before serving. Enjoy your warm and hearty beef pot pie with biscuits!
Notes
- Use lean ground beef with an 85/15 fat ratio for the best flavor and texture.
- To save time, you can use pre-diced vegetables but fresh will provide better caramelization and flavor.
- If you prefer, substitute Worcestershire sauce with soy sauce for a different flavor profile.
- Make sure the butter is very cold for flaky biscuits; grating the butter can speed up the process.
- Don’t overmix the biscuit dough to keep it tender and flaky.
- Allow the filling to thicken sufficiently before baking to prevent a watery pot pie.
- Let the dish rest after baking to allow the filling to set and avoid burns.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
